Beehive pumpkin bread
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Beehive pumpkin bread
  Pumpkin    Bread  
Last updated 6/12/2012 1:08:11 AM. Recipe ID 34555. Report a problem with this recipe.
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      Title: Beehive pumpkin bread
 Categories: Breads & bi
      Yield: 16 Servings
 
  3 1/4 c  All-purpose flour; (to 3 3/4
           - cups)
      2 pk Active dry yeast
    1/4 ts Ground ginger
    1/4 ts Ground nutmeg
    1/8 ts Ground cloves; (to 1/4 tsp)
    1/4 c  Milk
    1/4 c  Packed brown sugar
      2 tb Butter or margarine
    1/2 ts Salt
    1/2 c  Canned pumpkin
    3/4 c  Raisins
           Milk
 
  In a large mixing bowl stir together 1 1/2 cups of the flour, yeast,
  ginger, nutmeg, and cloves; set aside. In a 1-quart saucepan heat and
  stir milk, brown sugar, margarine or butter, and salt just till warm
  (120 - 130 F) and margarine is almost melted. Add to the flour
  mixture; add pumpkin.
  
  Beat with an electric mixer on low speed for 30 seconds, scraping the
  sides of the bowl constantly. Beat on high speed for 3 minutes. Using
  a spoon, stir in raisins and as much of the remaining flour as you
  can.
  
  Turn dough out onto lightly floured surface. Knead in enough of the
  remaining flour to make a moderately stiff dough that is smooth and
  elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly
  greased bowl; turn once to grease the surface. Cover and let rise in
  warm place till double (30 to 45 minutes).
  
  Punch dough down. Turn out onto a lightly floured surface. Cover and
  let rest 10 minutes. Lightly grease an 8x4x2" loaf pan. Shape dough
  into a loaf; place in the prepared pan. Cover and let rise till
  double (25 to 30 minutes).
  
  Brush top with milk. Bake in a 375 F oven for 35 to 40 minutes or
  till loaf sounds hollow when tapped. If necessary, cover with foil
  the last 10 to 15 minutes to prevent overbrowning. Remove from pan.
  Cool on a wire rack. Makes 1 loaf (16 slices).
  
  CFF Shared by Lei Devries, Nov 97
  
  NOTES : Members of the Historical Society fire up a beehive-shaped
  brick oven early in the morning to bake breads and pies for their
  fall feast. Such ovens were the heart of every colonial home and
  baking in them was an all-day affair. Contributor: The Chadds Ford
  Historical Society, Chadds Ford, PA
  




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Recipe ID 34555 (Apr 03, 2005)

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